Barbecue Apricot Pulled Chicken + Calphalon Slow Cooker Giveaway

Apricot Barbecue chicken

Spring can’t come fast enough. Every winter my body goes into hibernation mode where I have zero desire to exercise, I eat too much and just want to stay inside and sleep! At least that’s the excuse I’m using for the 5-10lbs I gain every winter. Since it’s too cold most days to venture outside and smoke some chicken or pork I decided to try out a new slow cooker from Calphalon courtesy of MetroKitchen. So here’s a little barbecue apricot pulled chicken to get you through the winter blues. This recipe is prepared entirely in the slow cooker in 4 hours and can be served  a number of ways.

Make sure you enter to win the Calphalon 4qt slow cooker!

a Rafflecopter giveaway

The Calphalon 4 qt. Digital Slow Cooker is a great price for a crock pot with so many useful features. Its 24 hour digital timer lets you decide when to start and stop the slow cooking. An automatic setting cooks your dishes on high for 2 hours then switches to low to bring out the best flavors and conserve energy use! The stainless steel exterior of the Calphalon slow cooker makes for easy clean up. Just wipe with a soft cloth and store.

Check out MetroKitchens selection of Calphalon electronics as well as the other great kitchen tools they offer.


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Slow-Roasted Apricot Chicken

Slow-Roasted Apricot Chicken


  • 2 medium onions, thinly sliced
  • 1 cup apricot preserved
  • 1/2 cup packed dark brown sugar
  • 1/2 cup barbecue sauce (I use Stubbs)
  • 1/2 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon red pepper flakes
  • 2.5-3lb boneless skinless chicken thighs
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Combine onions, apricot, sugar, barbecue sauce, vinegar, worcestershire sauce and red pepper in a bowl and mix to combine.
  2. Place chicken in slow cooker and pour apricot mixture over top.
  3. Cover and cook on high for 4 hours or on low for 6-8 hours.
  4. Remove chicken from liquid and place in bowl. Allow chicken to cool enough to handle. Leave apricot and onion mixture in slow cooker
  5. Shred chicken with two forks and set aside
  6. In a separate bowl combine water, cornstarch, ginger, salt and pepper and blend well until cornstarch is dissolved
  7. Whisk cornstarch mixture into slow cooker apricot liquid and cook covered on high for 15-20 minutes. sauce should be thickened by this point
  8. Return shredded chicken to slow cooker, mix to combine
  9. Serve on toasted rolls with your favorite cole slaw
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  1. Chris says

    Am I the only one who is wondering where the “pork” is in this “slow-roasted apricot pork” recipe? So do I just substitute pork where ever it says chicken?

  2. amber says

    I would make a potato and corn chowder soup in the crockpot if I won. Something to keep me warm in these long winter months!

  3. Josh Wood says

    My first dish that I would make if I were to win would either be an Italian crockpot chicken that my mom often makes, or my own creation, a mango habanero chili with shredded beef.

  4. Britt says

    I could have written those first three sentences! Good to know that I’m not alone. Anyways, this recipe looks amazing, I am definitely going to try it out soon. Thanks!


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